Potato masala / potato curry

The most common potato curry served with Chapathy and poori.
This masala can be used to make Stuffed Capsicum, a great side dish.

Ingredients:
Onion - 1 large , chopped fine

Potato - 2 large, boiled, peeled and mashed

Tomato - 1 medium , chopped fine

Green Chilly - 1, chopped fine
Ginger - 1 tsp, chopped fine (optional)

Coriander leaf - 3 tbsp

Salt

Turmeric powder - 1/2 tsp

Chilly powder - 1 tbsp

Oil - 1 tbsp

Mustard seeds - 1 tsp
Jeera seeds - 1/2 tsp (optional)

Curry leaf - 1 sprig (optional)

Method:

Heat 1 tbsp oil and splutter the mustard seeds and jeera seeds (if using).

Then add the onion, green chilly, ginger (if using) and fry till onion becomes transparent.

Add the salt, turmeric powder and chilly powder.

After 30 seconds, add the tomato and saute till the tomato softens.

Now add the potato and mix well.
Add some water, to loosen the gravy, if you wish.
Cook on a low flame and keep stirring occasionally to prevent the potato from sticking to the bottom.
Garnish with coriander leaf.